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Mushroom brioche

20 grams


4 grams

dry yeast

250 grams




30 grams


10 grams

mushroom powder

3 grams


150 grams


Mix the milk with the dry yeast and while mixing it well heat it up till it’s 30 degrees Celsius. Then pour the flour on your worktop and use the bowl to make a well in the middle. Fill it with the eggs, the sugar, the mushroom powder and the yeast mixture. Now bring this together till it’s an even mixture and then add the salt. Then knead it for 10 minutes. After that add the butter and knead it for another 10 minutes. Off course you can do this in a machine, but I wanted to show it’s also possible by hand. In a machine you can half the kneading time. Now transfer the dough in a bowl and cover it with some wrap or a damp cloth. Let it proof for 2 hours till doubled in size. After the dough has doubled in size transfer it on your worktop and portion it into pieces that weigh 50 grams. I find this is a good size for 1 person. Then make a little bowl with your hand and use it to ball up the portioned dough. Now place them in some baking rings that are lined with some parchment paper. Now cover them ones more and let the dough proof for 45 minutes till doubled in size.



50 grams


melted butter & flaky salt

dried flower peddles

Break the egg in a bowl and add the milk. Mix this till smooth. Now add a thin layer of the egg mixture on the proofed brioche. I do this with a brush or a plant sprayer. Then sprinkle some flaky salt on top and bake them at 190 degrees Celsius for around 15 to 18 minutes till golden brown. Do the same with the single brioche breads. Once they’re golden take them out of the oven and directly glaze them with some melted butter. Then take the dried flower peddles and sprinkle it generously on top. The melted butter will act as a glue. After that remove the breads from the rings and let them cool down. It’s best to serve them as soon as possible. You can also heat them up at 180 degrees Celsius before serving, but then do this without the flowers and add those after.


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